Pepper tarts recipe
If you want to show off at lunchtime, look no further. These tarts look great and taste delicious. They are also extremely healthy, low in calories, rich in vitamin C and an important source of vitamin A, folic acid and potassium. (makes 4)
Shortcut pastry (frozen is fine): enough to line 4*10cm diameter loose-bottomed flan tins
Olive oil: about 75ml
Spring onions: 3, sliced
Peppers: 1 large red, 1 large green, cut into fine slices
Single cream: 100ml
Egg: 1, medium
Fresh herbs: 1 tablespoon, finely chopped
Line 4*10cm diameter loose-bottomed flan tins with the pastry and brush with a little of the oil / Heat the rest of the oil in a pan, add the onions and sweat gently for 2 minutes / Add the peppers and continue cooking for further 5 minutes / Meanwhile, whisk together the cream, egg and herbs / Put the onion and peppers into the flan cases / pour over the cream mixture / Bake at 200 degrees celcius/400 degrees fahrenheit/ gas mark 6 for about 30 minutes until set / Leave to cool before turning out.
Made in tiny flan tins, these tarts are perfect to serve at a drinks party.
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